tag:blogger.com,1999:blog-310317232024-02-06T18:49:12.134-08:00The Purple Kitchensnack: food made and eatenpurplecookhttp://www.blogger.com/profile/13799745305473004713noreply@blogger.comBlogger236125tag:blogger.com,1999:blog-31031723.post-68385135038834104692011-06-14T17:58:00.000-07:002011-06-14T17:58:32.103-07:00Mustard Rabbit with Prosciutto Asparagus PastaFinally a recipe for you - I apologize for the phone-quality photos, but there wouldn't be any at all if it weren't for my gracious French-German hosts who put me up in their apartment in Paris last month. This dish is easy, delicious, and can accommodate other spring veggies if you don't like asparagus. If you omit the prosciutto, add something salty like olives or anchovies. The rabbit part of this recipe is based on <a href="http://simplyrecipes.com/recipes/rabbit_in_mustard_sauce/">this</a> brilliant Simply Recipes concoction.<br />
<br />
<span id="goog_812097183"></span><span id="goog_812097184"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm3TqHprAyHYDtfdz4XevQplk2d31uG3U7hW6Zt3QZJ386W3k94Z6AafaY2aPS2aX3LCy-IFbBuOba_QmU3pKiSNylNlc6ioKZWx5tePqDD0cwpTFZc-U-zEiASMvhatQcsJfBSw/s1600/rabbit+pasta+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm3TqHprAyHYDtfdz4XevQplk2d31uG3U7hW6Zt3QZJ386W3k94Z6AafaY2aPS2aX3LCy-IFbBuOba_QmU3pKiSNylNlc6ioKZWx5tePqDD0cwpTFZc-U-zEiASMvhatQcsJfBSw/s320/rabbit+pasta+1.jpg" width="320" /></a></div><br />
<br />
You'll need:<br />
<br />
1 rabbit, cut into 6 pieces (ask your butcher to do this for you) - reserve the head, ribs, and kidneys<br />
kosher salt<br />
4T butter<br />
4 large shallots, sliced<br />
1c white wine<br />
1 1/2c water<br />
3/4c grainy mustard<br />
1t dried thyme<br />
1/2c cream<br />
4T chopped parsley<br />
1 package fusilli<br />
5 slices prosciutto<br />
1 bunch asparagus<br />
<br />
Put rabbit head and ribs in 1c water; bring to a boil, skim, then simmer gently until liquid is reduced to 1c (you can forget about this pot while you're cooking -- it'll be ready by the time you need it).<br />
<br />
Salt rabbit pieces. Remove thin membrane from kidneys; salt the kidneys too. Let the rabbit pieces sit 30 min.<br />
<br />
Cut asparagus into 1/2 inch pieces. Toss with olive oil, salt and pepper. Roast in a 350 deg. oven for 20 minutes, until slightly browned.<br />
<br />
Slice prosciutto into strips. Set aside with asparagus.<br />
<br />
When the rabbit is done resting, heat the butter. Brown the rabbit pieces on all sides in batches. Remove rabbit.<br />
<br />
Add shallot to the butter and brown well. Deglaze with wine.<br />
<br />
Strain the rabbit stock and add it to the pan, along with the mustard and thyme. Bring to a boil, then add the dark meat and kidneys of the rabbit and lower the heat to a simmer. Simmer 20 minutes, then add the white meat. Simmer 20 more minutes.<br />
<br />
Remove rabbit from sauce. Turn heat to high and reduce sauce by half.<br />
<br />
In the meantime, cook the pasta in copiously salted water.<br />
<br />
When sauce is reduced, add the cream and parsley. Stir in the pasta, the rabbit pieces, and the prosciutto and asparagus. Serve.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigIezsybeiz975f_tipAl4zlMR3AEszeUskSZJUKq6AoMytLvhoFYwuODIdstaOyKh6xSBuKPmtoZAQnijSZcPovAK9l1hIhRbU3rdpI-pv1kBHk8kvuiWIYhyphenhyphen-cYHeo16nFDdFA/s1600/rabbit+pasta+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigIezsybeiz975f_tipAl4zlMR3AEszeUskSZJUKq6AoMytLvhoFYwuODIdstaOyKh6xSBuKPmtoZAQnijSZcPovAK9l1hIhRbU3rdpI-pv1kBHk8kvuiWIYhyphenhyphen-cYHeo16nFDdFA/s320/rabbit+pasta+2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Check out that gorgeous cookware!</td></tr>
</tbody></table>purplecookhttp://www.blogger.com/profile/13799745305473004713noreply@blogger.com2tag:blogger.com,1999:blog-31031723.post-86729384207355570072011-05-30T21:34:00.000-07:002011-05-30T21:34:21.734-07:00Back in Berkeley Feast<span class="Apple-style-span" style="font-family: inherit;">It's been a very, very long time, but I have so many delicious things for you ahead that you might actually forgive the hideous post I left you with for the past year. Today we have a feast, made with my lovely cooking buddy Katie - you can see previous feasts we've done <a href="http://purplesnack.blogspot.com/2007/08/summer-feast-we-began-at-downtown.html">here</a>, <a href="http://purplesnack.blogspot.com/2007/11/around-world-two-ways-november-18-2007_19.html">here</a>, <a href="http://purplesnack.blogspot.com/2008/03/all-offal-all-time-february-29-2008-our.html">here</a>, and <a href="http://purplesnack.blogspot.com/2009/10/katies-back-feast.html">here</a> (these are worth clicking on, I promise). I'm back from a year (plus a few weeks more recently) in Paris, and Katie's back (unfortunately temporarily) from the UK. We put this whole thing together in 2 1/2 hours, which I still can't believe. But each dish is extremely easy - even the homemade gnocchi - and can even be done on a weeknight.<a href="http://www.blogger.com/"></a></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8hU61wuk1Y69Tfq4mgU2hBR9bMSy5VeJZQEZWpJg7CLOteh253i6zWAxxZnsCbtE-2pVHrdpcE2usB0c4VMQ3o5Dppe6P2XL5ZaK1aaCza3IjjxJaz6NopgRPMLlZ0_2ZsXSy-Q/s1600/salad+%2528Medium%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8hU61wuk1Y69Tfq4mgU2hBR9bMSy5VeJZQEZWpJg7CLOteh253i6zWAxxZnsCbtE-2pVHrdpcE2usB0c4VMQ3o5Dppe6P2XL5ZaK1aaCza3IjjxJaz6NopgRPMLlZ0_2ZsXSy-Q/s400/salad+%2528Medium%2529.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">Quick-pickled carrots, radishes, radish sprouts, sunflower seeds, </span></div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">baby gem lettuce, oven-dried beet chips, chevre, anchovy</span></div></div></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2yDJJFfuIxqusp9isrtyeAR-LsDKoUzHAWjMIy9Zmx_hIGgeRP0X4s__PGgpUy_OVmLeMuKjYP4fNWOTBB_3nVxpvA7Kjv6DkX49QP6BVFOuri3ZwQeiS79wq6ogRVNu5sG7dPA/s1600/soup+%2528Medium%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2yDJJFfuIxqusp9isrtyeAR-LsDKoUzHAWjMIy9Zmx_hIGgeRP0X4s__PGgpUy_OVmLeMuKjYP4fNWOTBB_3nVxpvA7Kjv6DkX49QP6BVFOuri3ZwQeiS79wq6ogRVNu5sG7dPA/s400/soup+%2528Medium%2529.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;"><a href="http://purplesnack.blogspot.com/2008/08/corn-soup-this-soup-really-highlights.html">Corn soup</a>, bacon, chives</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdA2MXDg2wPL1rIDxG9q5bE_XMOij1C1rKif_uDdigq9YS1JcatEySM_lf-S3sejoCCnoTph9-hKZyhuCQVn1sNsLSFrNq9BNNz6o55937yg0AxHzaQm8AC5pWCtENzknqLp7sLw/s1600/squid+%2528Medium%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdA2MXDg2wPL1rIDxG9q5bE_XMOij1C1rKif_uDdigq9YS1JcatEySM_lf-S3sejoCCnoTph9-hKZyhuCQVn1sNsLSFrNq9BNNz6o55937yg0AxHzaQm8AC5pWCtENzknqLp7sLw/s400/squid+%2528Medium%2529.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">Braised squid in Piperade</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPoH9dvdFIXTJQVDmfIbw56d7w-FO36nk59Aye50tkJIrnFl9LaCxOLNoDTeugb8wkWTCC7sMg3UN9qNObXSq6xzptuCdja9M6G6jeQGP7ZUrf2nxvlfniSMhbl_reSLOYN-8aDw/s1600/gnocchi+lamb+peas+%2528Medium%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPoH9dvdFIXTJQVDmfIbw56d7w-FO36nk59Aye50tkJIrnFl9LaCxOLNoDTeugb8wkWTCC7sMg3UN9qNObXSq6xzptuCdja9M6G6jeQGP7ZUrf2nxvlfniSMhbl_reSLOYN-8aDw/s400/gnocchi+lamb+peas+%2528Medium%2529.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;"><a href="http://www.thekitchn.com/thekitchn/pasta/recipe-easy-ricotta-gnocchi-051370">Ricotta gnocchi</a>, lamb meatballs, fresh peas, mint</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span>purplecookhttp://www.blogger.com/profile/13799745305473004713noreply@blogger.com0tag:blogger.com,1999:blog-31031723.post-5306031464304483912010-03-26T01:33:00.000-07:002010-03-26T01:33:00.505-07:00Matza Ball Gratin<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeggW08jgR7YSJqQ0JnKbAix1kQGRw38Q7GG3GDTZhewjcrtVnTDFz3x9YX0vXAKLfJjyPONwNdw8usqIMiX9HHkQd7YHDyqiPHD_FtKmQtIgs8qXGy6ui7Jk7r-6dmFhkeAccPw/s1600/DSC05534+(Custom).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeggW08jgR7YSJqQ0JnKbAix1kQGRw38Q7GG3GDTZhewjcrtVnTDFz3x9YX0vXAKLfJjyPONwNdw8usqIMiX9HHkQd7YHDyqiPHD_FtKmQtIgs8qXGy6ui7Jk7r-6dmFhkeAccPw/s320/DSC05534+(Custom).JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Passover, one of my favorite holidays, is coming up, and most people start the meal with matza ball soup. Usually we eat up all the soup, but sometimes-- like the other night, when we did a pre-passover soup test run-- we had some matza balls leftover. They were particularly flavorful and I wanted to make something with them that was different and unexpected. We had been eating a lot of <a href="http://en.wikipedia.org/wiki/Hachis_Parmentier">parmentiers</a> lately and this was surely inspired by them.<br />
<br />
You'll need:<br />
4 leftover matza balls<br />
2 cups milk<br />
2T butter<br />
2T flour<br />
1c grated cheese (we used comte, which is like gruyere, but a mix of cheeses is fine too)<br />
1/4c parmesan<br />
1 onion<br />
1lb ground meat<br />
5 cloves garlic<br />
1T cumin<br />
1/2t cinnamon<br />
<br />
Preheat oven to 400 degrees.<br />
<br />
Make a bechamel by melting the butter in a saucepan, whisking in the flour, letting it turn golden brown and then adding the milk slowly. Let it bubble til it's thick, and then whisk in the grated cheese.<br />
<br />
In the meantime (probably while the bechamel is thickening), chop and saute the onion and add the meat, crushed garlic, and spices. Add salt and pepper and saute until meat is brown, working it into small bits as it cooks.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiin0PEqYzv5EGvP_X0PtZ6OIDw10BQqiwgDHW_WsxIf04qSt48dDnYErBA3wjLODYxxnrqsb_4S7VcPDN-hU6Rr-1Zff6IihDVTiL0dJ3ymrhai0ySjoK9iWT0nxcHg9giUm8ZKA/s1600/DSC05528+(Custom).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiin0PEqYzv5EGvP_X0PtZ6OIDw10BQqiwgDHW_WsxIf04qSt48dDnYErBA3wjLODYxxnrqsb_4S7VcPDN-hU6Rr-1Zff6IihDVTiL0dJ3ymrhai0ySjoK9iWT0nxcHg9giUm8ZKA/s320/DSC05528+(Custom).JPG" /></a></div><br />
Pour meat into a small baking dish. Slice matza balls into 1/4 inch thick slices and place in one layer over meat. Pour bechamel over and top with parmesan. Bake until brown and bubbly, about 30 minutes.purplecookhttp://www.blogger.com/profile/13799745305473004713noreply@blogger.com9tag:blogger.com,1999:blog-31031723.post-42489858399284128402010-03-25T01:31:00.000-07:002010-03-25T01:31:37.045-07:00Poitrine d'AgneauI was attracted to this totally bizarre cut of lamb by a sign on the superbutcher's window advertising it for 1 euro/kilo. It turned out that that price was only if you bought 3 kilos or more, but it was still incredibly cheap. It's lamb ribs, but with the breast attached. I asked them how to cook it and they were vague-- on the barbecue, maybe, or in the oven. They cut it in half lengthwise, wrapped it up, and I was on my way. I spent quite a while researching recipes but didn't find anything too compelling-- a lot of people seem to ask their butchers to bone the meat, so that they can stuff it, but I hadn't done that, and now my meat was in two long pieces anyway. Most of the recipes called for a slow braise, after which you discard the liquid that's now full of accumulated lamb fat, and then a dry roast-- I decided to follow this basic process.<br />
<br />
<br />
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm00W8n-ktLRMOyoM1HIJG3wRO7Hr-20gf5au4P5QIerQbM4v1qGLv2Q6c9I03A8K1vCuar5weETBk5f8y_yUjYletNSGUrxog2Frq4yaz69GaeDKZnHoB98QWDD9umbcpSa2oRg/s1600/DSC05549+(Custom).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm00W8n-ktLRMOyoM1HIJG3wRO7Hr-20gf5au4P5QIerQbM4v1qGLv2Q6c9I03A8K1vCuar5weETBk5f8y_yUjYletNSGUrxog2Frq4yaz69GaeDKZnHoB98QWDD9umbcpSa2oRg/s320/DSC05549+(Custom).JPG" /></a></div><div><br />
</div><br />
<br />
You'll need:<br />
1kg poitrine d'agneau<br />
1 onion, peeled and cut into eighths<br />
8 cloves garlic, unpeeled but crushed<br />
1 dried red chili<br />
1t coriander seeds<br />
1t cumin seeds<br />
1t fennel seeds<br />
3 bay leaves<br />
1 preserved lemon<br />
1T harissa or other chili paste<br />
<br />
Cut as much fat off of the lamb as you can. Place onion, garlic, chili, coriander, cumin, fennel, and bay leaves in a large pot. Place ribs on top of vegetables and add salt and pepper. Add water to cover lamb and place in a low oven (145C/300F) for three hours.<br />
<br />
Let lamb cool in liquid, then drain, discard liquid, and refrigerate lamb overnight. The next day, make a paste of chopped preserved lemon and harissa and spread over lamb. Place lamb in a baking dish and roast at 450 degrees until well browned, about 1 hour.<br />
<div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxKZkVBjOS58o5FlG8isir89TfeVAhxm-jaFELEQAMX1rP6uskOiHL7ZMg55mj0QU0p6k7Q8W9x-gSfTn9ipsBShWQXhvOFooCHzLFy7G7d6n9uJkVS3NDwzfD3JySB_VjjjyXmg/s1600/DSC05542+(Custom).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxKZkVBjOS58o5FlG8isir89TfeVAhxm-jaFELEQAMX1rP6uskOiHL7ZMg55mj0QU0p6k7Q8W9x-gSfTn9ipsBShWQXhvOFooCHzLFy7G7d6n9uJkVS3NDwzfD3JySB_VjjjyXmg/s320/DSC05542+(Custom).JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>You can serve this as ribs, but I pulled off the meat and made a sandwich with some more harissa, some chopped preserved lemon and mint, and some of the tasty roasting grease to moisten things up. The resulting meat is delicious-- a perfect textural combination of soft braised insides and crispy incredibly flavorful outside.purplecookhttp://www.blogger.com/profile/13799745305473004713noreply@blogger.com0tag:blogger.com,1999:blog-31031723.post-58819193445639632182010-03-07T07:25:00.000-08:002010-03-07T07:25:03.108-08:00Caramelized Black Pepper ChickenWe've been making this quick and tasty dish for a few years, based on a <a href="http://www.slanteddoor.com/phan_story.html">Charles Phan</a> <a href="http://www.foodandwine.com/recipes/caramelized-black-pepper-chicken">recipe</a>. This time, we made it with fresh noodles and it was better than ever. We cut down on the sugar a bit, but otherwise follow the recipe.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge6aF04cAvU7ABa1SnLIl7w5E4DBsrexwR1I4x2F_sphV7nUT1TjbjDPJcL3I-sLU2o3ouLgZaKFH230Kl-dxJtvWsE1WRmzZQn6R0fyio358f_gDaoRnIxXtAzMRW9Ri71Bte5w/s1600-h/DSC05351+(Custom).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge6aF04cAvU7ABa1SnLIl7w5E4DBsrexwR1I4x2F_sphV7nUT1TjbjDPJcL3I-sLU2o3ouLgZaKFH230Kl-dxJtvWsE1WRmzZQn6R0fyio358f_gDaoRnIxXtAzMRW9Ri71Bte5w/s320/DSC05351+(Custom).JPG" /></a></div>purplecookhttp://www.blogger.com/profile/13799745305473004713noreply@blogger.com4tag:blogger.com,1999:blog-31031723.post-46492324078611774962010-02-17T07:53:00.000-08:002010-02-17T07:53:00.551-08:00Minestrone Soup<span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdiQROhgP1KN3NwxYcSbu_-Ei9xsWOJhomm7L5mWtnrbB708Q7shNW5WmMc-V8hs44kvAql03aTztz7A-PXG7ba22bGDYGDrAdpj9yhIVZwl0tjycX9SUwmD-hBFfHmXaEnsCvqA/s1600-h/P1000689+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdiQROhgP1KN3NwxYcSbu_-Ei9xsWOJhomm7L5mWtnrbB708Q7shNW5WmMc-V8hs44kvAql03aTztz7A-PXG7ba22bGDYGDrAdpj9yhIVZwl0tjycX9SUwmD-hBFfHmXaEnsCvqA/s320/P1000689+(Large).JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">We found this recipe in an old classic Italian cookbook stashed in the kitchen of our new apartment. (This is an old post... just getting it up now... sorry.)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWUhXZE0gTKrwJTUNORanG-UPkXUexx450F7VatKCtMUt-0N9QmwLIbgIYhBpy5eiEtpwaftj_4s_qewNlNBBvj_2kFFWBZo59-JcBIVgbArST71HiyvLE91NfU6k4gREXK03xPg/s1600-h/P1000688+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWUhXZE0gTKrwJTUNORanG-UPkXUexx450F7VatKCtMUt-0N9QmwLIbgIYhBpy5eiEtpwaftj_4s_qewNlNBBvj_2kFFWBZo59-JcBIVgbArST71HiyvLE91NfU6k4gREXK03xPg/s320/P1000688+(Large).JPG" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">While the soup bubbled away, we snacked on <i>rillettes d'oie </i>with mustard and caperberries.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE3wdhp9XYSRgqElks18X6x2nA_4UPhn5a2W63CT2OFLVg3WcYjvDhXi-M8gg-WfsB6kuXK40eR5RQ9lrFFqiZyWxWNuC3lWJzRal9bWd6amEGI-Z4KmB9jgxyqTRGuzePR_-iFA/s1600-h/P1000683+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE3wdhp9XYSRgqElks18X6x2nA_4UPhn5a2W63CT2OFLVg3WcYjvDhXi-M8gg-WfsB6kuXK40eR5RQ9lrFFqiZyWxWNuC3lWJzRal9bWd6amEGI-Z4KmB9jgxyqTRGuzePR_-iFA/s320/P1000683+(Large).JPG" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i></i>We ate the soup with grilled steaks (flatiron, blade, or <i>paleron</i> steaks) on the side.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhejs_Je7pCwTwkkSozixoTKiD0cVb81YoAYwD8VC5gAvxB25RPEix5zW6ptC87C2cBQN1C6cS9o0ZOplwYA1IsTcfYP7aaJJ5HLGh4LOwEkVSATm2hjYAAGBYziqpeMGUNAvQt6g/s1600-h/P1000690+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhejs_Je7pCwTwkkSozixoTKiD0cVb81YoAYwD8VC5gAvxB25RPEix5zW6ptC87C2cBQN1C6cS9o0ZOplwYA1IsTcfYP7aaJJ5HLGh4LOwEkVSATm2hjYAAGBYziqpeMGUNAvQt6g/s320/P1000690+(Large).JPG" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div>purplecookhttp://www.blogger.com/profile/13799745305473004713noreply@blogger.com4tag:blogger.com,1999:blog-31031723.post-42797368728778339722010-02-17T00:25:00.000-08:002010-03-07T07:32:16.288-08:00Mushroom Duck NoodlesWe used the leftover <a href="http://purplesnack.blogspot.com/2010/02/duck-confit.html">duck confit</a> and rendered duck fat for this very easy, tasty one-pot meal. The veggie is frisee, but you can use any hearty green-- this frisee was a bit too hearty for salads, but cooking it down made it tender and delicious. The cilantro and mint brighten the rich duck flavor.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIEf5nAqRF5lx-b4F4koEHsapl6JPWZmlhUNUqd-aUTwKm4TBZK54JilSVCYZphFsqfuvAfx6DKNfIJKlvwKmveaR30t2DYiHOL6kagyYXrbkdgZu89b-_uOWawM1JJitYfLQq4Q/s1600-h/DSC05505+(Custom).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIEf5nAqRF5lx-b4F4koEHsapl6JPWZmlhUNUqd-aUTwKm4TBZK54JilSVCYZphFsqfuvAfx6DKNfIJKlvwKmveaR30t2DYiHOL6kagyYXrbkdgZu89b-_uOWawM1JJitYfLQq4Q/s320/DSC05505+(Custom).JPG" /></a></div><br />
You'll need:<br />
leftover duck meat from 2 legs, or confit some (see link above)<br />
2T duck fat<br />
1 large onion, sliced<br />
6 cloves garlic, sliced<br />
1 bunch frisee<br />
1c oyster mushrooms<br />
2T dark soy sauce<br />
fresh egg noodles<br />
cilantro<br />
mint<br />
<br />
Heat duck fat until melted. Add onion and sautee until caramelized, about 10 minutes. Add garlic and mushrooms and saute until mushrooms brown, about 5 minutes. Add duck and saute until crispy. Add frisee; cook until wilted. Add noodles and dark soy sauce; stir to coat. Serve, topped with chopped cilantro & mint.purplecookhttp://www.blogger.com/profile/13799745305473004713noreply@blogger.com0tag:blogger.com,1999:blog-31031723.post-51037472647838615782010-02-16T01:03:00.000-08:002010-02-16T01:03:00.762-08:00Duck Confit<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaiQAalI3PpzqM3UsdKs0Pi-u7h_dO82BZo-hBtsNJwylAtEOmWo1GUw0oztgSOukw888-i_CaufL8WNko-9beMxfNeHnVm04tipgqx0yT4YHqCUSjccDmP452ZiSlV-o-0S1Oog/s1600-h/DSC05379+(Custom).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaiQAalI3PpzqM3UsdKs0Pi-u7h_dO82BZo-hBtsNJwylAtEOmWo1GUw0oztgSOukw888-i_CaufL8WNko-9beMxfNeHnVm04tipgqx0yT4YHqCUSjccDmP452ZiSlV-o-0S1Oog/s320/DSC05379+(Custom).JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>I've always wanted to do my own confit, but had never really gotten around to it 'til now. Hank Shaw's <a href="http://simplyrecipes.com/recipes/easy_duck_confit/">post</a> on Simply Recipes convinced me to finally do it: perfect confit in only two hours! How could I pass that up? And the best part is, this really was the best duck confit I've ever had. Tender meat, super crispy skin, plenty of fat leftover for future cooking.<br />
<br />
You'll need:<br />
duck legs (1-2 per person)<br />
salt<br />
a pin or small sharp knife<br />
<br />
Prick the skin on the duck legs all over with a pin or pointy knife. Don't go all the way to the meat-- you just want to make little holes for the fat to escape through the skin. Sprinkle pricked legs with lots of salt and let sit 20-60 minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoBscWrkMYdgBrGIrdvOe9RUFGBG-TOJMsyW13fzfLdBmvltfMH7QYc0V4dfcEJ25ZmjN5JeOXAUNzy48lrTP0m1KTqWtPaQ9gzxoH47hGX1Wo0Ua7D5KGQ9QkATbnUgpt2WhgTw/s1600-h/DSC05352+(Custom).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoBscWrkMYdgBrGIrdvOe9RUFGBG-TOJMsyW13fzfLdBmvltfMH7QYc0V4dfcEJ25ZmjN5JeOXAUNzy48lrTP0m1KTqWtPaQ9gzxoH47hGX1Wo0Ua7D5KGQ9QkATbnUgpt2WhgTw/s320/DSC05352+(Custom).JPG" /></a></div><br />
Place duck skin side up in baking dish that's just large enough. Put in oven at 300 degrees (don't preheat) and let cook slowly for about 90 minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2T3kfLsZQIWZbEnow4EypIPCKmWglpn8bzTOswKy3oE4bSmdv99QjPTp0dW-4E16gdsScKLM6kGvoXV7Q_kJdnObd0XXUy5ytJFCTeprsnEMH7rQIoGjCK-YLVJaDXr0WomXetA/s1600-h/DSC05355+(Custom).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2T3kfLsZQIWZbEnow4EypIPCKmWglpn8bzTOswKy3oE4bSmdv99QjPTp0dW-4E16gdsScKLM6kGvoXV7Q_kJdnObd0XXUy5ytJFCTeprsnEMH7rQIoGjCK-YLVJaDXr0WomXetA/s320/DSC05355+(Custom).JPG" /></a></div><br />
When the skin starts to look crispy, crank up the oven to 375 until it's really crispy-- about 10 minutes. Remove from oven and let cool 15 minutes before eating.<br />
<br />
If there are leftovers, eat the skin off of them *now* because it'll never be as good again.purplecookhttp://www.blogger.com/profile/13799745305473004713noreply@blogger.com4tag:blogger.com,1999:blog-31031723.post-59843697337068238672010-02-15T03:32:00.000-08:002010-02-15T03:32:06.640-08:00Winter Cabbage Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91ZK7GcrUfIlxjl1_vuPE59AJrOPf62Nxm4b929dxyQVT29jheZFS4f8OgYR0f97c4HuCt0OGxC5a_prgVl1Aa7n8PFPSmaddeK8jDe4nWacGPJYnTK83mJf643hMbnF3Co-Akg/s1600-h/DSC05358+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91ZK7GcrUfIlxjl1_vuPE59AJrOPf62Nxm4b929dxyQVT29jheZFS4f8OgYR0f97c4HuCt0OGxC5a_prgVl1Aa7n8PFPSmaddeK8jDe4nWacGPJYnTK83mJf643hMbnF3Co-Akg/s320/DSC05358+(Large).JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
This soup tastes nothing like its name sounds. I had a lot of cabbage in the fridge from making minestrone recently, but I didn't want a cabbage diet kind of soup, nor a brothy mush of stringy cabbage. My solution was pureeing the soup using this weird blender/food processor-like object found in the cupboards here; it's incredibly useful, a small bowl with a blade and a top with a small motor. The results were a creamy, hearty cabbage soup, sweet from tomatoes and spicy from a little red chili added at the end, perfect for a winter appetizer or light lunch.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGc3JW16XJyRq0jc7mFrPId07AV48jDs9BpUeGfv3VwgXRTr85N6lJ34UygIfQ28kH9qACfEoavNjzo39TVt_0-5uebMfZpabyCEpzZfIEYVS33cemPqYGAeYunKwjLx2VIF3RQA/s1600-h/DSC05360+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGc3JW16XJyRq0jc7mFrPId07AV48jDs9BpUeGfv3VwgXRTr85N6lJ34UygIfQ28kH9qACfEoavNjzo39TVt_0-5uebMfZpabyCEpzZfIEYVS33cemPqYGAeYunKwjLx2VIF3RQA/s320/DSC05360+(Large).JPG" /></a></div><br />
You'll need:<br />
3 small onions, sliced<br />
2 shallots, sliced<br />
8 cloves garlic, crushed<br />
1/2 head cabbage, thinly sliced<br />
1c white wine<br />
1/2 can whole tomatoes in juice<br />
4c chicken or veggie stock<br />
a pinch of sugar<br />
a pinch of nutmeg<br />
a teaspoon of hot chili powder<br />
chopped parsley for garnish<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div>Saute onions and shallots in olive oil; when golden brown (about 10 minutes), add garlic, sugar, nutmeg, and cabbage; saute until cabbage wilts, stirring frequently so garlic doesn't burn, about 10 minutes more.<br />
<br />
Add white wine and boil down until reduced by more than half (you shouldn't be able to smell the alcohol anymore).<br />
<br />
Add tomatoes and their juice and chicken or veggie stock. Bring to a boil, then cover and simmer 1 hour.<br />
<br />
Puree in batches. Add chili powder, salt and pepper to taste. Serve sprinkled with chopped parsley.purplecookhttp://www.blogger.com/profile/13799745305473004713noreply@blogger.com2tag:blogger.com,1999:blog-31031723.post-67314215584858395222010-02-09T06:59:00.000-08:002010-02-09T06:59:00.042-08:00Seared Lamb Chops, Root Veggie Puree, and Endive Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUuLsZ_XQA8HrXcHPA4cOZ-Vp_4xNG9clRm7IujIXOniAAzCU-3GFYX3LXq3bJI1MjlnBBf4LE8j2m13-oyCivcK0lHT6euLkkvQRU9iodGYtxiOfZPSmKPHAk-YwMDBULEZSu_g/s1600-h/DSC05338+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUuLsZ_XQA8HrXcHPA4cOZ-Vp_4xNG9clRm7IujIXOniAAzCU-3GFYX3LXq3bJI1MjlnBBf4LE8j2m13-oyCivcK0lHT6euLkkvQRU9iodGYtxiOfZPSmKPHAk-YwMDBULEZSu_g/s320/DSC05338+(Large).JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
This is a quick and delicious dinner that can be done from start to finish in about 45 minutes. I bought lamb from the halal butcher up the street, and veggies from a nearby farmers market. The seared liver on the salad came from the rabbit made the day before.<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div>You'll need:<br />
lamb chops<br />
<br />
carrots<br />
turnips<br />
parsnips<br />
garlic<br />
nutmeg<br />
<br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">endive</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">asian pear</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">duck liver</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">dressing</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Peel carrots, turnips, and parsnips and cut into roughly equal pieces. If the parsnips are large, remove the woody core. Place into a medium saucepan. Add peeled garlic cloves (as many as you like) and water (the water should come about halfway up the vegetables. Cover and cook until just tender. Drain. Mash. Season with salt, pepper and nutmeg.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">While the veggies are cooking, take apart the endive and place in a bowl. Add thinly sliced asian pear. Toss with dressing-- I used tarragon vinegar, lemon juice, and olive oil.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1UsQ-SJ2eksKq_zJxVkZn4wPjjbLLkz6y_AiBpf1TDls_Lg7G58KBSPWP7NY-eDDL4xP3E6xeE68fAKbcOda9bWdOjleBoJCaHkMj6WF1I22OPF5356S3wVqK0SqfAtIPmgJFXw/s1600-h/DSC05337+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1UsQ-SJ2eksKq_zJxVkZn4wPjjbLLkz6y_AiBpf1TDls_Lg7G58KBSPWP7NY-eDDL4xP3E6xeE68fAKbcOda9bWdOjleBoJCaHkMj6WF1I22OPF5356S3wVqK0SqfAtIPmgJFXw/s320/DSC05337+(Large).JPG" /></a></div><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Wash, dry, and trim lamb chops. Salt and pepper generously. Heat olive oil in a large skillet. When hot, place lamb chops (do it in batches if necessary-- do not crowd the pan). Sear on each side about 2 minutes, depending on thickness, to medium rare. Set aside in warm oven. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfOEG0cZzMft_3hFRtpQQ38hKhaNBWw1w5PSInrz_vM3nbCpLCPHQ1QVEWHNswbwNw3S21nnOixmxO9CkQvEjwlMJSqhETD8SPRbpxE9mNnq676ndKeRBOEDoT3FCNPP3rjn-y-Q/s1600-h/DSC05340+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfOEG0cZzMft_3hFRtpQQ38hKhaNBWw1w5PSInrz_vM3nbCpLCPHQ1QVEWHNswbwNw3S21nnOixmxO9CkQvEjwlMJSqhETD8SPRbpxE9mNnq676ndKeRBOEDoT3FCNPP3rjn-y-Q/s320/DSC05340+(Large).JPG" /></a></div><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Salt and pepper liver. In the same pan as the lamb, sear liver briefly until just brown. Serve on top of endive-pear salad.</div>purplecookhttp://www.blogger.com/profile/13799745305473004713noreply@blogger.com2tag:blogger.com,1999:blog-31031723.post-88403325341708836552010-02-08T07:37:00.000-08:002010-02-08T07:39:57.700-08:00Braised Rabbit with Leeks and Fennel<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIUDzHd0WQ2MrOdvohjZZJTOU1iqIAxTh2BU6qX9yVIEY6pM8WlI2o-o3jn7BZZwHeDUUBk-4WTIAWItplYEOUqDgNFz8p3KH6uaweNlovcqtGiLo2OtA9TMMjgRAiubxVxt0Pxg/s1600-h/DSC05330+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIUDzHd0WQ2MrOdvohjZZJTOU1iqIAxTh2BU6qX9yVIEY6pM8WlI2o-o3jn7BZZwHeDUUBk-4WTIAWItplYEOUqDgNFz8p3KH6uaweNlovcqtGiLo2OtA9TMMjgRAiubxVxt0Pxg/s320/DSC05330+(Large).JPG" /></a></div><div class="MsoNormal"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'times new roman';"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'times new roman';">We're in Paris! </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'times new roman';"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRvMbk67VzQ-eoav4yTM6ka4zWRP_J3nnPoeLysBtTtLTNl9COLhw8EeF_rJlTlKg_Mfhzj22i-lZcyv9OIxBUtSIL3hhuTGpPEsBvILDAsJ7sdof7FM0WVUe8yRxH2QTDzakcuw/s1600-h/DSC05313+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRvMbk67VzQ-eoav4yTM6ka4zWRP_J3nnPoeLysBtTtLTNl9COLhw8EeF_rJlTlKg_Mfhzj22i-lZcyv9OIxBUtSIL3hhuTGpPEsBvILDAsJ7sdof7FM0WVUe8yRxH2QTDzakcuw/s320/DSC05313+(Large).JPG" /></a></div><span class="Apple-style-span" style="font-family: 'times new roman';"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'times new roman';">I was really looking forward to things like rabbit being commonplace and not too expensive, but tonight's dish was probably the same as it would have cost back in California, and my fellow shoppers looked on with undisguised horror as my butcher hacked the rabbit into pieces. I'll have to do some rabbit shopping around. The past few days we've done a lot of cooking in our new kitchen-- <a href="http://en.wikipedia.org/wiki/Dorade">dorade</a> with a wine pan sauce, steaks, minestrone soup (which you'll probably see posted soon). It's small but very well equipped. The only real drawback is the electric stove, which will take some getting used to. In this recipe, I really missed my gas stove when trying to gently render the fat on the bacon, then sear the rabbit on high heat but without burning. It worked-- I just have to get the hang of it. We've also had plenty of non-cooked meals, involving copious amounts of cheese, pates, stuffed <i>petits pains</i>, and, our first night, rotisserie chicken. Expect some tasty things in the future, probably involving lamb.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'times new roman';"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'times new roman';">You'll need (serves 4):</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'times new roman';"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'times new roman';">1 rabbit, cut into 6 pieces (mine weighed about 4lbs, or almost 2kg)</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'times new roman';">1 thick slice of bacon, cut into lardons</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'times new roman';">2c chicken stock</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'times new roman';">2 onions, sliced</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'times new roman';">2 heads of fennel, cored & cut into eighths</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'times new roman';">3 leeks, sliced</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'times new roman';">Half a head of garlic, crushed</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'times new roman';">1t fennel seeds</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'times new roman';">1/2t dried thyme </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'times new roman';">1 bay leaf</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'times new roman';">½ bottle of white wine</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'times new roman';">A shot of Ricard</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'times new roman';"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'times new roman';">Preheat oven to 325F (160C).</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'times new roman';"><br />
</span></div><div class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family: 'times new roman';"> </span></o:p></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'times new roman';">Bring the chicken stock to the boil with any trimmings from the rabbit (head, ribs, kidneys, etc). </span><br />
<span class="Apple-style-span" style="font-family: 'times new roman';"><br />
</span></div><div class="MsoNormal"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU4ST2_p1C9vz_d5DNcV0i4PcmmGQdN4GWQXaUEuIkADk3SOQ2WR44Wwc4JKL4YQdXY5bkykOiHR45Qjioy9hFg9bsn3HRVg1xV7LtIuqXD6Tzytx4UYEexXzHgbNHnZtqO24_2g/s1600-h/DSC05315+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU4ST2_p1C9vz_d5DNcV0i4PcmmGQdN4GWQXaUEuIkADk3SOQ2WR44Wwc4JKL4YQdXY5bkykOiHR45Qjioy9hFg9bsn3HRVg1xV7LtIuqXD6Tzytx4UYEexXzHgbNHnZtqO24_2g/s320/DSC05315+(Large).JPG" /></a></span> </span></div></div><div class="MsoNormal"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'times new roman';"><br />
</span></div><span class="Apple-style-span" style="font-family: 'times new roman';">In an oven-proof saucepan, brown the lardons and set aside; in the bacon fat brown the rabbit and set aside.</span><br />
<span class="Apple-style-span" style="font-family: 'times new roman';"><br />
</span></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgMn3pbAAt_Wiez5WjUxdts2MX7bZbi4g1_puPJ7ToKh-5gAB5QVONmI2qZ_2jwVKTIALyy8jEOzOyk9zV0-kX9LfsE4W536UgSYXvEOBXBE8nbVN26RsXMYr6ql_Mmx-QawZCrg/s1600-h/DSC05316+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgMn3pbAAt_Wiez5WjUxdts2MX7bZbi4g1_puPJ7ToKh-5gAB5QVONmI2qZ_2jwVKTIALyy8jEOzOyk9zV0-kX9LfsE4W536UgSYXvEOBXBE8nbVN26RsXMYr6ql_Mmx-QawZCrg/s320/DSC05316+(Large).JPG" /></a></div><span class="Apple-style-span" style="font-family: 'times new roman';"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'times new roman';">Saute onion and leeks in the same saucepan. Add garlic and fennel seeds and stir until fragrant. Add the white wine and reduce by half.</span><br />
<span class="Apple-style-span" style="font-family: 'times new roman';"><br />
</span></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu_vwsqUwAtVNv2hZPOjcWMWGtTS1dxHcdLIGROUtv05bSlBJsONVzypchIKTgxebGZi7jNpy67XrRrWJAaxfmvcs8212jnwENYk20lWDoiQCMOCqvs_76WudzaDHlsYye-pev8Q/s1600-h/DSC05318+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu_vwsqUwAtVNv2hZPOjcWMWGtTS1dxHcdLIGROUtv05bSlBJsONVzypchIKTgxebGZi7jNpy67XrRrWJAaxfmvcs8212jnwENYk20lWDoiQCMOCqvs_76WudzaDHlsYye-pev8Q/s320/DSC05318+(Large).JPG" /></a></div><span class="Apple-style-span" style="font-family: 'times new roman';"><br />
</span></div><span class="Apple-style-span" style="font-family: 'times new roman';">Return rabbit and bacon to pan. Add </span><span class="Apple-style-span" style="font-family: 'times new roman';">thyme</span><span class="Apple-style-span" style="font-family: 'times new roman';">, bay leaf and fennel. Add pastis and bring to a simmer. Add strained stock to cover rabbit. Cover pot and cook in preheated oven for 45 minutes to 1 hour, until tender.</span><br />
<span class="Apple-style-span" style="font-family: 'times new roman';"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWDJRj07a0EgYUaE7W2o5kZYIsphkKRIv7iHTYgM0hyiPV-Pqy6ZQYg8nzksWSuvDFWIk9wkuoZhnQy_xGXDzgp5HBRiTD-fUi-Qh-4BEhZrzMMu0SsnmZOv1ydK3vqzeeMDorHQ/s1600-h/DSC05325+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWDJRj07a0EgYUaE7W2o5kZYIsphkKRIv7iHTYgM0hyiPV-Pqy6ZQYg8nzksWSuvDFWIk9wkuoZhnQy_xGXDzgp5HBRiTD-fUi-Qh-4BEhZrzMMu0SsnmZOv1ydK3vqzeeMDorHQ/s320/DSC05325+(Large).JPG" /></a></div><span class="Apple-style-span" style="font-family: 'times new roman';"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'times new roman';">We served this with mushroom wheat pilaf and caramelized endives; for those of you who can get endives cheaply, they're absolutely delicious seared and then braised with a bit of water. And they count as a vegetable! Yay.</span><br />
<span class="Apple-style-span" style="font-family: 'times new roman';"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtHmfWSgAuIgezHyO8b6CpO6JPRuan7iEtfEXWgzVb6xAn_jVYxMs1ztbe7vPJqvZHtuRxbiZcjeOcADdr4lVHXA6xFlCMm4Ly2bHKyguLxWQkZsulJ_fIGkTqt14-JEQIsicAlw/s1600-h/DSC05320+(Large).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtHmfWSgAuIgezHyO8b6CpO6JPRuan7iEtfEXWgzVb6xAn_jVYxMs1ztbe7vPJqvZHtuRxbiZcjeOcADdr4lVHXA6xFlCMm4Ly2bHKyguLxWQkZsulJ_fIGkTqt14-JEQIsicAlw/s320/DSC05320+(Large).JPG" /></a></div><span class="Apple-style-span" style="font-family: 'times new roman';"><br />
</span>purplecookhttp://www.blogger.com/profile/13799745305473004713noreply@blogger.com3tag:blogger.com,1999:blog-31031723.post-84246845914731261272010-01-28T22:40:00.000-08:002010-01-28T22:43:24.239-08:00To hold you over...<div style="text-align: justify;">I'm still in the process of moving from place to place, suitcase to suitcase, and soon, country to country. In the meantime, for your comic pleasure:</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIGMx3cWl7jD-xS3sqNJDcW2p1jY0ATt_nTXYtARV8n_fuWHwWQjPEOCZFUga1zy2GKi4w7PdxCgyLwN8VRLCbL0HLsTElBqAlyK9Ty4aQy4FEmef3b1CjRpAQr2EDkQ9GO6YZHA/s320/food-bloggers-vs-shit-bloggers.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5432048234841897266" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 169px; " /></span></div><div><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div>Thank you, <a href="http://www.toothpastefordinner.com/">toothpaste for dinner</a>. And I promise, very very soon, new recipes featuring tasty French ingredients.</div>purplecookhttp://www.blogger.com/profile/13799745305473004713noreply@blogger.com7tag:blogger.com,1999:blog-31031723.post-33639388368174171662010-01-06T11:44:00.000-08:002010-01-10T13:00:14.603-08:00Creamy Leek & Potato Gratin<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMaixoeqJF9xNKPbzTttLyY4f45am9Yr44zQtTN5TtNyG8zgiaFluWLyzDe9lfblqxJLH1iOGuGZ4GjlLtw2x3QARAWiMP1BQPOJmTwU2MLNH8XFHbMEMuH9JXbfCq9vvGs0YpEg/s1600-h/P1000408+(Large).JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjriEgVmHtgcmDcErvTAIwl86WnLmENoJ_IuESa0tBC7PExtKeCZFFB149YN_5ZsVmlylX5xRmot85wdDoB4-xFLncnxztU1oAvxet8nw6KPPH76nEtaFWSDsw7pq4y2ZwcDyfVQ/s1600-h/P1000409+(Large).JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjriEgVmHtgcmDcErvTAIwl86WnLmENoJ_IuESa0tBC7PExtKeCZFFB149YN_5ZsVmlylX5xRmot85wdDoB4-xFLncnxztU1oAvxet8nw6KPPH76nEtaFWSDsw7pq4y2ZwcDyfVQ/s320/P1000409+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5425218685469750466" /></a><br />This is easy and quick because the potatoes are parboiled, so you don't have to spend an hour constantly checking the oven. It's based on a <a href="http://bitten.blogs.nytimes.com/2010/01/04/the-perfect-marriage-leek-and-potato/">recipe</a> posted on Bittman's blog, which I really recommend checking out. You can easily make this vegetarian by using veggie stock in place of chicken stock (or vegan by omitting the cream and using veggie stock instead of milk, but I wouldn't recommend it; in fact, I wouldn't recommend being vegan at all).<div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMaixoeqJF9xNKPbzTttLyY4f45am9Yr44zQtTN5TtNyG8zgiaFluWLyzDe9lfblqxJLH1iOGuGZ4GjlLtw2x3QARAWiMP1BQPOJmTwU2MLNH8XFHbMEMuH9JXbfCq9vvGs0YpEg/s320/P1000408+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5425218792504871906" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div>I made this alongside a roast chicken. We've pretty much perfected the roast chicken, though it was more the result of years of trying various "recipes" before finding the best one (which, as I should have known from the start, is <a href="http://www.lhj.com/recipes/healthy/eating/alice-waters-and-the-art-of-simple-food/?page=2">Alice Waters</a>'). But now I am posting this while eating the leftovers (which are actually what's in the photo above-- we forgot to photograph the fresh gratin) alongside Portugese sardines and an arugula salad. I forgot how good sardines and potatoes are together; perhaps I'll make something involving both soon. There are certainly plenty of both (and leeks, too) for very little money in Paris.<br /><div><br /></div><div>You'll need (serves 4-6):</div><div>2 enormous leeks, or 4 medium ones</div><div>3 medium yukon gold potatoes</div><div>1/4c heavy whipping cream</div><div>2c milk (lowfat's fine but nonfat's not)</div><div>1T chopped fresh thyme</div><div>1T butter</div><div>1c chicken stock</div><div><br /></div><div>Preheat oven to 400 degrees.</div><div><br /></div><div>Quarter leeks lengthwise and clean them well. Slice thinly. Melt butter in a large pan. Add leeks, salt and pepper. Cook over low heat for 15 minutes.</div><div><br /></div><div>In the meantime, peel potatoes and slice thinly (not too thinly-- 1/4 inch at most-- you don't want them falling apart). Put in a small saucepan with milk just to cover. Add salt and dried herbs, if you want (we use French cooking salt that has herbs in it). Simmer gently until just tender. Milk has a tendency to boil over, so be careful.</div><div><br /></div><div>When the leeks are tender, add chicken stock and raise heat. Boil until almost dry, then add cream and stir until slightly thickened, about 1 minute. Turn off heat and let sit 1 minute to thicken. Stir in chopped thyme.</div><div><br /></div><div>Spread 1/2 leek mixture in a baking dish. Using a slotted spatula or spoon, remove potatoes from milk and spread onto leeks. Top with the rest of the leeks. This shouldn't look dry; if it does, add a little of the milk the potatoes cooked in.</div><div><br /></div><div>Bake until top is golden brown. Let cool 10 minutes before serving.</div></div></div>purplecookhttp://www.blogger.com/profile/13799745305473004713noreply@blogger.com6tag:blogger.com,1999:blog-31031723.post-67101886975124714182009-12-29T12:52:00.000-08:002009-12-29T12:52:00.727-08:00Sushi Bowl<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_a1_Qsvf6Kk_hMdSkkXdYFc34XnU6HqTKigep6l_4w5_kLpk9EgJOBIP5aPhc18HgjuIQMlZ5z8lvgRewdTkDXjlhyIyQiP2mohuCw_2F8xu96MdCUeAjVyO62uvavMCrSguPjg/s1600-h/DSC05132+(Large).JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_a1_Qsvf6Kk_hMdSkkXdYFc34XnU6HqTKigep6l_4w5_kLpk9EgJOBIP5aPhc18HgjuIQMlZ5z8lvgRewdTkDXjlhyIyQiP2mohuCw_2F8xu96MdCUeAjVyO62uvavMCrSguPjg/s320/DSC05132+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5419651082672265986" /></a><br /><div>This is a tasty, healthy, and very easy to put together lunch. You can buy pickled mackerel from Tokyo Fish, if you live in the East Bay, or any market that sells Japanese or sushi products. This is a great way to use leftover rice but it's great with fresh rice too.</div><div><br /></div><div>You'll need (serves 1):</div><div>2/3c cooked brown rice</div><div>1/2 avocado</div><div>1/2 filet pickled mackerel</div><div>wakame seaweed (soaked in boiling water to reconstitute)</div><div>nori seaweed, cut into strips</div><div>small piece of ginger, minced</div><div>1T soy sauce</div><div>1t rice vinegar</div><div>1t mirin (sweet cooking wine)</div><div>1T Sriracha</div><div>1T hoisin sauce</div><div><br /></div><div>Combine ginger, soy sauce, rice vinegar and mirin in a medium bowl. Add rice and stir to coat. Chop wakame seaweed and toss with rice. Top rice with sliced avocado (salted and peppered), sliced mackerel, nori sheets, and a squirt of Sriracha and hoisin.</div>purplecookhttp://www.blogger.com/profile/13799745305473004713noreply@blogger.com1tag:blogger.com,1999:blog-31031723.post-6710059683313590022009-12-26T12:04:00.000-08:002009-12-26T12:51:25.758-08:00Chicken and Dumplings<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTVSmdex-WW7iIWUkT75t_54Ua2GDocSwVgfP8JWE3ZTAJHuIOIFTATr2vQK5O_1H3qcl4PrSdqOzKFfr7HnntOrHUTsL61JRvEOPWBxcQ_WN17imlqhR916F7AWWehtSidkoX9Q/s1600-h/DSC05152+(Large).JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTVSmdex-WW7iIWUkT75t_54Ua2GDocSwVgfP8JWE3ZTAJHuIOIFTATr2vQK5O_1H3qcl4PrSdqOzKFfr7HnntOrHUTsL61JRvEOPWBxcQ_WN17imlqhR916F7AWWehtSidkoX9Q/s320/DSC05152+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5419649718108737938" /></a><div style="text-align: left;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigkpLScLDxeFlDYuvL5cbK1KEE3KPcrdoaxugIHUUjfaSoCkg7hcN7ck25AqtmE5b9xzqqpKPH_nqyRqX0fQ-equdZa8hyphenhyphenzzS2SIFiAOizG5G7TOt7MM-SvJCMxH0vtz9G1qwqUQ/s1600-h/DSC05139+(Large).JPG"></a>This post was prompted by my sister, who is very upset that I haven't been blogging lately. I've been really busy in the past few months, working, moving, and packing, and getting ready for a year in Paris. While I can't promise regular blogging in the next month, this is definitely a rib-sticking kind of dish that should hold you through January (though I'll do my best to write a few more posts before leaving). Come February, I promise a return to regular posting, and many Parisian-inspired dishes over the next year.<div><br /></div><div>Chicken and Dumplings is a dish popular in the Southern US that originated during the Great Depression. It's cheap, tasty, and the ultimate comfort food: a thick and creamy broth, chewy but fluffy dumplings, the requisite peas, and flavorful mouthfuls of tender chicken in every bite. This version is based on a Cooks Illustrated recipe and has a nice tarragon flavor. For the base stock of the recipe, I used a vegetable-laden homemade broth (chicken carcass, leeks, carrots, celery) that I cooked for about 10 hours until it was very reduced and flavorful. You can use store-bought chicken stock but (need I say) it's not as good.</div><div><br /></div><div>You'll need (serves 6):</div><div>8 chicken thighs (with bones & skin)</div><div>2T cooking oil</div><div>1/2 stick butter</div><div>2 medium leeks, cut lengthwise and then cut into 1-inch pieces</div><div>1 large onion, diced</div><div>6T flour</div><div>1/4c vermouth</div><div>4 1/2c chicken broth</div><div><span class="Apple-style-span" style="font-family:'times new roman';color:#222222;"><span class="Apple-style-span" style=" letter-spacing: 1px; line-height: 14px;font-size:medium;"><span class="Apple-style-span" style="font-family:Georgia, serif;color:#000000;"><span class="Apple-style-span" style="letter-spacing: normal; line-height: normal;">1/4c whole milk</span></span></span></span></div><div><span class="Apple-style-span" style="font-size:medium;">1t minced fresh thyme</span></div><div><span class="Apple-style-span" style="font-size:medium;">1c frozen peas</span></div><div><span class="Apple-style-span" style="font-size:medium;">3T minced fresh tarragon</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">for the dumplings:</span></div><div><span class="Apple-style-span" style="font-size:medium;">2c flour</span></div><div><span class="Apple-style-span" style="font-size:medium;">1T baking powder</span></div><div><span class="Apple-style-span" style="font-size:medium;">1 1/2t kosher salt</span></div><div><span class="Apple-style-span" style="font-size:medium;">1c whole milk</span></div><div><span class="Apple-style-span" style="font-size:medium;">3T reserved chicken fat (you'll get this as you cook)</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">1. Season chicken with salt and pepper. Heat oil until just smoking. Cook chicken in batches, skin-side down first, until golden brown on both sides. Transfer browned chicken to a plate. When you're done, pour fat into a bowl and set aside. Remove browned skins from chicken, and eat them if you are so inclined.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">2. Turn heat down to medium. Melt butter. Add leeks, onions, salt and pepper. Cook about 10 minutes, until soft. Stir in flour and cook until light brown. Deglaze with vermouth, stirring well to combine (it's ok if there are small lumps of flour; they'll go away). Add broth, milk and thyme. Bring to a simmer. Return chicken and any accumulated juices to the pot. Cover and cook 1 hour.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigkpLScLDxeFlDYuvL5cbK1KEE3KPcrdoaxugIHUUjfaSoCkg7hcN7ck25AqtmE5b9xzqqpKPH_nqyRqX0fQ-equdZa8hyphenhyphenzzS2SIFiAOizG5G7TOt7MM-SvJCMxH0vtz9G1qwqUQ/s320/DSC05139+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5419649702169122290" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div></div><div><span class="Apple-style-span" style="font-size:medium;">3. Transfer chicken to cutting board. Shred meat with two forks; discard bones and gristle. Return meat to stew and bring back to a simmer.</span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9xYSrAQ5YWJ7_QGdp6GaZFgSigrs8mYlZ8QHh2lohfVwO3ENe15zTBjw0h9OdLE4xk_TPAc_5Apygy4rD0OjOgD-iGGKlaMuc4hg-a_kPlgBas8pcZ62fJyX2yENrfgl04kTnSg/s320/DSC05141+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5419649711585992594" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div><span class="Apple-style-span" style="font-size:medium;">4. Make the dumplings! This is fun. Stir flour, baking powder, and salt together. Microwave milk and fat until just warm. Stir milk/fat into flour with a spoon until just incorporated and smooth-- don't overstir.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">5. Stir peas and tarragon into stew. Drop small lumps of dumpling batter into stew by scooping some up with a spoon, and using another spoon to push batter into pot. You should make a layer of dumplings on the top of the stew; try not to let them touch.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8qc0atNFvOoRw0c1U5rVpUZVPD_c0SDYSDM1zJ37XvpEvv-QLHdxakpqqcqrnQ5bhWrGlfpurR8P7pr6tySZUVgN6alNRYxTrZgSgX6wPpdiG1a7Vd_FlHIGv9We3otMH97gqqA/s320/DSC05145+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5419649713440906722" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div><span class="Apple-style-span" style="font-size:medium;">6. Cover stew and cook at a simmer until dumplings have doubled in size, about 10 minutes. Serve!</span></div>purplecookhttp://www.blogger.com/profile/13799745305473004713noreply@blogger.com2tag:blogger.com,1999:blog-31031723.post-35593441647332428792009-10-23T10:06:00.000-07:002009-10-31T17:37:56.425-07:00Katie's Back! Feast<div style="text-align: justify;">Katie, my partner in complicated cooking crime (see our past feasts: <a href="http://purplesnack.blogspot.com/2008/06/sushi-katie-and-i-made-way-too-much.html">sushi</a>, <a href="http://purplesnack.blogspot.com/2008/03/all-offal-all-time-february-29-2008-our.html">offal</a>,<a href="http://purplesnack.blogspot.com/2007/11/around-world-two-ways-november-18-2007_19.html"> around-the-world</a>, & <a href="http://purplesnack.blogspot.com/2007/08/summer-feast-we-began-at-downtown.html">summer</a>), is visiting from Scotland, where she's been living for the past year and a half. We designed a meal that highlighted seasonal ingredients, since she's been missing California produce. Unfortunately we were a bit too ambitious; we prepared 8 courses but our guests could only stomach 6. Nixed courses were a salad with arugula, heirloom tomato, avocado, and black radish, and a cheese course pairing Iberico with Bosc & Comice pear and Fuyu persimmon. We did manage to eat the following:</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiSHnRld459VJkfDaTEMI1bYdmfsjohR_57wD3fdt_DjON8pu-NLZgpJyVSGsvNh37Op8KJA5x5F-RBYK2a9EiRkcJBWzfOPbMfQWPTCoCJ1631KBmUElscb84WdDO-eahyphenhyphengY7BQ/s320/P1000173+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5398927352003331794" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;">Spanish White Gazpacho with Grapes</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw5zxK_smtvcXxaSptKRinTzFJ4IJkO4eBxNlghGnIP9VDre8f2FiL2KCc5cM_0Y8ZTu3V9RbTlvb7AMNSejaNBo_6pZ-tzYy7d7qbo4ZdO7x63rqUIgSK4STQn6PB6Tc6i-RVZg/s320/P1000178+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5398927358206706930" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;">Seared Duck Liver with Fig and Rosemary</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY9CCzp8lXyChXLmFZRD9IeeBZbIdJr-Vb5Yd9lm9O4ZrXU40-hRmumWbsarzkhPSQ8A1H0qM925b6waPtKeV4ah4wyXFKhGbzSlIFMiVkH3vBOhy1LfuPpJeCOiO5Umuur2ol3w/s320/P1000180+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5398927365444286578" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;">Bay Scallop Ceviche with Avocado and Smoked Turkish Pepper</div><div><br /></div><div style="text-align: center;">[photo missing]</div><div style="text-align: center;">Crispy Calamari, Baby Artichokes, Eggplant</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5kanQkhEORNLRXOxkVYR866w-d0VaT2AilSfHkGUJekzzwxO53T9RLpXnjcPLjAPubtkLTSiYQlxMoPbhQAIexpUastKbuhTUXiw3uauhfAU_UgW0gZUoEGmKjy24MznKuoBo6w/s320/P1000185+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5398927367312061122" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;">Wild Mushroom & Goat Cheese Puff Pastry</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHlP9Kl1E4AAhFZRFniD7g_Hqo7OMp5ymxmt1rvqWEp4R572GHZYsqMD_Wl36D7lOJfV34YOmervVAGeOZVwk5h_hsI0o_W-8C_0WIkSY1gzKNne9ZVRKfGDUJVbhq56N5tM8eLg/s320/P1000186+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5398927369327320386" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit5MJISpMp2f0St5MjKu5kTnLBgktIVMqhEH-kRAt8cmTdxqL0kdTs97r_VjwE3YOFX3A6gmA5PiRd3-p9t6f4Mx_1fJeDPwWRf9PGuoCib4dqFid1joT1YSxP8NvE14IXepXcUA/s320/P1000189+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5398927425738048658" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;">Skirt Steak with Spicy Roasted Pepper Sauce and Savory Chimmichuri</div><div><br /></div><div><br /></div>purplecookhttp://www.blogger.com/profile/13799745305473004713noreply@blogger.com5tag:blogger.com,1999:blog-31031723.post-60422676286363177662009-10-12T16:17:00.000-07:002009-10-14T10:20:29.430-07:00chez johnny jump up<div style="text-align: center;"><br /></div><span class="Apple-style-span" style="color:#000000;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMeTzF5etgLDxVUZdQQEV2zr2h7I0bw0d6AfjJy7-kfiBZ6MHi37-JP2DspkqANPMXeJ56eLy3uCx8xdAuxDh-x8eRADWtWLwjSe1AkSatBU2vpjRlyCPZgGeTscQHqvemqZpCHQ/s1600-h/DSC_1357+(Large).jpg"></a></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVmDxY7q6mxd8T6dDLjxTseB6TmdKiVFfKoy2CdknEA0c0qkETXBjke7LZBRm3Ug5LNVRDu0Mh_NlNOeyian5oTis-m21fS0oV21sFdYhH_cRcK91Apky4kgBPPiuJ0pxDVPLxbQ/s1600-h/DSC_1336+(Large).jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVmDxY7q6mxd8T6dDLjxTseB6TmdKiVFfKoy2CdknEA0c0qkETXBjke7LZBRm3Ug5LNVRDu0Mh_NlNOeyian5oTis-m21fS0oV21sFdYhH_cRcK91Apky4kgBPPiuJ0pxDVPLxbQ/s320/DSC_1336+(Large).jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5391857200786906690" /></a><br />Ridwan made an incredible nine-course meal for John's birthday. I was lucky enough to attend and help out. <div><br /></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAku3Nj0gc_zjhYa9LKQefnQxLtk13waTXAxowUicRNQGjC-pIwIFugCG884E8mK5D2rbgXKfxrQv_S0cUNwNgKcdPqG40C-KpOa0s0kQtVAd8kgLDHlcpm8uNkk2H0CBzg_9bRg/s320/DSC_1384+(Large).jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5391857396095239266" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 213px; " /></span></div><div><br /></div><div>Here are some shots of the finished dishes (photos by <a href="http://www.mikeseeman.com/"><span class="Apple-style-span" style="color:#000000;">Mike Seeman</span></a>):<div><br /></div><div><br /></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMeTzF5etgLDxVUZdQQEV2zr2h7I0bw0d6AfjJy7-kfiBZ6MHi37-JP2DspkqANPMXeJ56eLy3uCx8xdAuxDh-x8eRADWtWLwjSe1AkSatBU2vpjRlyCPZgGeTscQHqvemqZpCHQ/s320/DSC_1357+(Large).jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5391857212503984034" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 269px; " /></span></div><div style="text-align: center;"><i>black truffle souffle</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal; -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-rxxHzRC35y9baUQA-4ghiSDICh9ys57Ydm8LWVnp3yfkE7_omrlYrjffjqKaz2qA7X61HkkLpwa7JLQk9attDMTs2LyPMYhYpraqeKoyxfO097jcoUJtWKiX_pdRBc7BK4_sg/s320/DSC_1367+(Large).jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5391857220325051938" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 212px; " /></span></i></div><div style="text-align: center;"><i>celery remoulade, frisee, crispy duck confit</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal; -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP1j4NlwxpDbAsVMjC81Z50fUnGW43aqGwlPy14lmRjjv6E9hHxvXyzLNjawVdJht_zFJCnbMfJvjUmCOQLtFKvbVqrrKgxh3nZ-GYx0H8ZbAxD25A6kGrOgcMQrcgvYw9XHFtuQ/s320/DSC_1371+(Large).jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5391857226830855634" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 238px; " /></span></i></div><div style="text-align: center;"><i>fried artichoke, capers, lemon-heirloom jam</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhucv2i2oBx_tuIFL9OH0gRO5eDe-X64crSfBnw62rDdAq-eCgaKKR5YS4xV9QKkKIR8E7yCArfE4tExzYOn0K5C8oHVi2emJ5EvFYpFBzDkVPG4Htzp9vJECFq10DnpOlr1-Orfg/s1600-h/DSC_1376+(Large).jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhucv2i2oBx_tuIFL9OH0gRO5eDe-X64crSfBnw62rDdAq-eCgaKKR5YS4xV9QKkKIR8E7yCArfE4tExzYOn0K5C8oHVi2emJ5EvFYpFBzDkVPG4Htzp9vJECFq10DnpOlr1-Orfg/s320/DSC_1376+(Large).jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5391857235330798418" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 207px; " /></a><i>smoked salmon, baby greens,</i></span></i></div><div style="text-align: center;"><i>matchstick potatoes, creme fraiche</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal; -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWLfR1hdMhfwoljrtJqypdHDwm6JNQ9XQkyTT9GBDx2uOZBNSJ4HFGctdNwK-gGFql4tf6bkSDxwHz_Hs-uRhF03CXpSvmhvepfDb_DN9lZcH2LD28L38JQBu5mtRKj9HTRG5EcA/s320/DSC_1382+(Large).jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5391857393478909394" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 222px; " /></span></i></div><div style="text-align: center;"><i>kabocha squash soup, bacon lardon, fried bread</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE0FnIWE3mQkjYluU8PxU8e6O0LcH0xewyIEVZkXigB1IYH-vmuI3Ri-1F5LfO_14vueY6W-VzBpvJmgHJ7KosRlHbo0ussCYx62JaR6IjYGvodSLd-uSfUA6Ij82m7ugd7fnD-Q/s1600-h/DSC_1386+(Large).jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE0FnIWE3mQkjYluU8PxU8e6O0LcH0xewyIEVZkXigB1IYH-vmuI3Ri-1F5LfO_14vueY6W-VzBpvJmgHJ7KosRlHbo0ussCYx62JaR6IjYGvodSLd-uSfUA6Ij82m7ugd7fnD-Q/s320/DSC_1386+(Large).jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5391857406424504962" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 228px; " /></a><i>roast beef, yorkshire pudding, </i></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal; "><i>horseradish cream, mustard</i></span></i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal; -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvZ787rn-X-RLoW3Tgt1nTUWmFK3mnIZAwJcjwWvIfJRTCFnpaCy71YfqE5M936FM2L7n3DUTbtRp0Y7lq0U9cnv0OcoyGxwG5IkbwXUlApWDr8LIN-W9CXhf8Utg_aL5_GvYPRQ/s320/DSC_1389+(Large).jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5391857414943021986" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 238px; " /></span></i></div><div style="text-align: center;"><i>whipped delice d'argental, caramelized fig, balsamic syrup</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal; -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2-e3ZeRGyFUJAFaruv1MX6zRS03aYSkYEqN5icHgdkhu3ovhI1IVaqHoeOQcSqSqJWhBd9J5cBh3j2ObaaygzMdxsr2A_o9BBuj2ED2B3DqGyhE47jLfEBEx1V3Sittwjn4p_JQ/s320/DSC_1396+(Large).jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5391857510921077746" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 256px; " /></span></i></div><div style="text-align: center;"><i>carrot cake</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal; -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE4cShes8AiIG1K17vjjmFnhG691lESD5IO1IwEWecLd8g2ATelxu0aQ744Is_lIPGlW2KeNvtS7VNsPQ_HlJ9m5gRACsUMqADRSdHDqCX90ptd7_1jMUpUqv1YwREGgD5Kk1odQ/s320/DSC_1393+(Large).jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5391857417559647986" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 246px; " /></span></i></div><div style="text-align: center;"><i>poached pear, candied walnut</i></div></div>purplecookhttp://www.blogger.com/profile/13799745305473004713noreply@blogger.com3tag:blogger.com,1999:blog-31031723.post-11095008973928134332009-10-07T17:51:00.000-07:002009-10-07T17:51:00.541-07:00Caramelized Steelhead with Sweet & Sour Sauce<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5UJPj-q3vDFkbyTGNdntl09ND2vIs3ec5qI9iNf0NIO82E_AZWWKlHNtbgGfvNEAXUF_xkOaqjbY3nstmbxWYilleHdiVpdMPiOxHk5aub16ZZKCtGj0H5Cvgw9uEVQbrBXaFFQ/s1600-h/DSC04974+(Large).JPG"></a><div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv19ppebC7H6CDoopcXLHwlzsnjtRzD9gMlG8liD8s9kLJMmp0Rm3dZEeSpvrIRE184P1CQqbKyXfgeaYoY2FPtDffR6_q476DrOdxDu2Oo1IlO8PJyhM_hnx6ZKj1n7j7cuWaQg/s320/close+up+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5389284850254202754" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv19ppebC7H6CDoopcXLHwlzsnjtRzD9gMlG8liD8s9kLJMmp0Rm3dZEeSpvrIRE184P1CQqbKyXfgeaYoY2FPtDffR6_q476DrOdxDu2Oo1IlO8PJyhM_hnx6ZKj1n7j7cuWaQg/s1600-h/close+up+(Large).JPG"></a><div>This delicious concoction was actually made by the Green Kitchen next door. Briefly marinating the fish in a sugar rub gives it a caramelized crust when you pan-sear it. The sauce is a nice touch.</div><div><br /></div><div>You'll need:</div><div>salmon or steelhead</div><div>sugar</div><div><br /></div><div>1 in ginger</div><div>2 cloves garlic</div><div>1 serrano pepper</div><div>juice of 2 limes</div><div>handful cilantro</div><div><br /></div><div>Rub sugar into fish. Let sit 20 minutes. </div><div><br /></div><div>In the meantime, combine sauce ingredients in a blender; blend and set aside.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2xWLit1EUCJ0TB0PrZh4ktNEILd42Kw9ZZMWiT64QHrbK_bHtZBbf-nnxKbUUlcxXeZ5r5ShFWJPw7r4PmBAnptm4iWXgxGHFUc0dkHbFH7pcu-RbImALzQ6ciBsanPnKdfQOog/s320/DSC04966+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5389284856578391346" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div><br /></div><div>Heat a non-stick skillet and add oil. Place fish in pan (skin side down if you eat the skin; top side down if you don't). Don't move it; let it cook about 5 minutes until the sides are opaque. Flip and cook 1-2 more minutes. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5UJPj-q3vDFkbyTGNdntl09ND2vIs3ec5qI9iNf0NIO82E_AZWWKlHNtbgGfvNEAXUF_xkOaqjbY3nstmbxWYilleHdiVpdMPiOxHk5aub16ZZKCtGj0H5Cvgw9uEVQbrBXaFFQ/s320/DSC04974+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5389284863268645282" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "></span></div><div style="text-align: center;"><br /></div><div>Serve with sauce, jasmine rice, and julienned vegetables.</div></div>purplecookhttp://www.blogger.com/profile/13799745305473004713noreply@blogger.com1tag:blogger.com,1999:blog-31031723.post-75224543593233030182009-10-06T17:46:00.000-07:002009-10-06T17:46:00.311-07:00Savory French Toast Breakfast<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRcvJKlpv5lCMJapZ1vJ0RhVVctJn4RjEPlvd4AzWVQ3zLGxyIyAS637zg5OyJcYCLKXMxZ7vY17kTZ0Le2rvN3P4HyXh8Dg6Y8SdGIq-JoKiCBvfFO7nr3_0EV-LgzZB-8Sli3g/s1600-h/DSC04987+(Large).JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik9le2I9vjh1OcRX_AxN2CaBEdRkmsS3XIiFQVzb1LWXP_xS3TB23IS1ZY9llWEVnzG3f_X31_z4yQ_qMibnpHpPx4Zcmm-S_-6Y0vLW28rmkhPyTu9QM51EyhZsVS5NfaKPPKFA/s1600-h/DSC04986+(Large).JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik9le2I9vjh1OcRX_AxN2CaBEdRkmsS3XIiFQVzb1LWXP_xS3TB23IS1ZY9llWEVnzG3f_X31_z4yQ_qMibnpHpPx4Zcmm-S_-6Y0vLW28rmkhPyTu9QM51EyhZsVS5NfaKPPKFA/s320/DSC04986+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5389282160998400354" /></a><br /><div>This is a nice brunch dish, and could also make a light lunch. Just soak thickly sliced sourdough bread in an egg, milk/sour cream/yogurt, cayenne pepper mixture. Then lightly fry, as you would french toast. Top with heirloom tomato, fresh mozzarella, basil and arugula. Drizzle with balsamic vinegar & olive oil.<br /><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRcvJKlpv5lCMJapZ1vJ0RhVVctJn4RjEPlvd4AzWVQ3zLGxyIyAS637zg5OyJcYCLKXMxZ7vY17kTZ0Le2rvN3P4HyXh8Dg6Y8SdGIq-JoKiCBvfFO7nr3_0EV-LgzZB-8Sli3g/s320/DSC04987+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5389282169762981682" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div><br /></div></div>purplecookhttp://www.blogger.com/profile/13799745305473004713noreply@blogger.com4tag:blogger.com,1999:blog-31031723.post-78715178508901910912009-10-05T17:40:00.000-07:002009-10-05T17:45:58.000-07:00Basil Gazpacho<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaE8sMX6G7fzfznT7w7YAVAMORKYB61GwXGl0a2JJ98OZUK5cSpYl-dSap1P9HeMriBdY7Ad3p3mEmMYKBh5YesIAmNWWN1Suqk1pKXjOxq7JhR_obNFaY6-tp6jInvdpY_QwCbQ/s1600-h/DSC04901+(Large).JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxTK5X7CpMkcJcfxiHJnS0z-1yoWvPiWNHVWgdTmvYYCSCYrF4CaLUdlEnYEZyfreIriiISE9PNNAt5DGP4agLrdHoqZI7KygvomO_v7n0VdJim0azxuxePtjMp8TqYZ5omSlEqQ/s1600-h/DSC04899+(Large).JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxTK5X7CpMkcJcfxiHJnS0z-1yoWvPiWNHVWgdTmvYYCSCYrF4CaLUdlEnYEZyfreIriiISE9PNNAt5DGP4agLrdHoqZI7KygvomO_v7n0VdJim0azxuxePtjMp8TqYZ5omSlEqQ/s320/DSC04899+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5389281695257998482" /></a><br />I made this a few weeks ago and, like most of what I've made lately, I took pictures but didn't have time to post. I think gazpacho is the ideal late summer dish. You get to take advantage of sweet, juicy, cheap tomatoes, and you don't even have to turn on the stove!<div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaE8sMX6G7fzfznT7w7YAVAMORKYB61GwXGl0a2JJ98OZUK5cSpYl-dSap1P9HeMriBdY7Ad3p3mEmMYKBh5YesIAmNWWN1Suqk1pKXjOxq7JhR_obNFaY6-tp6jInvdpY_QwCbQ/s320/DSC04901+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5389281697996915794" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div><br /></div><div>You'll need (serves 2-3): </div><div>about 2lbs ripe tomatoes, cored but not peeled or seeded</div><div>1 cucumber, peeled</div><div>1 large clove garlic</div><div>1 jalapeno</div><div>1t Worcestershire sauce</div><div>1t tabasco</div><div>1t red wine vinegar</div><div>1T olive oil</div><div>salt & pepper</div><div> basil for garnish</div><div><br /></div><div>In a blender, combine all ingredients except for basil. Blend well. Refrigerate at least an hour. Serve garnished with basil.</div>purplecookhttp://www.blogger.com/profile/13799745305473004713noreply@blogger.com1tag:blogger.com,1999:blog-31031723.post-30048303105077296522009-09-27T13:28:00.000-07:002009-09-27T13:35:46.997-07:00Cranberry Beans, Sausage, and Arugula<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNHOiW7bKoVkfzB4Q9X-85nxELTKUZ3-ZmraI9ms0pv-k4DvxROPyicFIg60okyiZz7BcuFd5t4YxuALDdbTCnfF0dMqDLUKX5QlhW2HVH8InKG-b7I79ejr7L8NRYx9VdPaE9JQ/s1600-h/DSC04963+(Large).JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNHOiW7bKoVkfzB4Q9X-85nxELTKUZ3-ZmraI9ms0pv-k4DvxROPyicFIg60okyiZz7BcuFd5t4YxuALDdbTCnfF0dMqDLUKX5QlhW2HVH8InKG-b7I79ejr7L8NRYx9VdPaE9JQ/s320/DSC04963+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5386247047060714706" /></a><br /><div>This is an easy meal with a lot of flavor -- nice meatiness from the sausage, spicy-sweet bite from the peppers and arugula, offset by the creamy cranberry beans. You can eat it like a chili or serve over a grain; we served this over Israeli couscous.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTqPA5baopy8bF41ZAbhLzVxhGWoeWioRLn1YEOTg68qzy6mPSgAOGyo1UgRzlnV9sdIhBGg-1g7VFKzQ9D4AjMSSCUwecNTa0OiCDlh3AGP-r8X303lMTcPnGL6rbX__FGYEWpw/s320/DSC04934+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5386247012543029618" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div><br /></div><div>Cook the beans first (we used fresh cranberry beans). In the meantime, brown the sausage; saute onion and garlic, add tomato paste, some cumin and cayenne...</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUTqnm7S_F5RgBRbLHgrV0bSH4VNKu4zxd8i_Wl70ceFfAxG1nMn4oLoOMXQBivUWW-ubmSzGix61Dql89egrRmbd8bypp52ov-YQJQl8bDP_uiBHT9SDgJ3AXwyb6w3RHGgG8g/s320/DSC04941+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5386247026341013074" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div><br /></div><div>add chopped fresh chilies (we used sweet Jimmy Nardellos and mild habaneros). Add the beans when they're al dente, and cover with chicken broth so the beans cook until creamy and absorb the rest of the flavors.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieQWjcrY7T5m3neQ-OBXhyNipxR86LwLbuLRApL-tq4lflzfxTC5r-7q1o2DqhqO2Il2qJcZMWXq8enEQAv6FmgMqS_FFvB3BzGc2_989uOvfFo435GBCCLljgByB67qZzsL72qw/s1600-h/DSC04953+(Large).JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieQWjcrY7T5m3neQ-OBXhyNipxR86LwLbuLRApL-tq4lflzfxTC5r-7q1o2DqhqO2Il2qJcZMWXq8enEQAv6FmgMqS_FFvB3BzGc2_989uOvfFo435GBCCLljgByB67qZzsL72qw/s320/DSC04953+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5386247034872646962" /></a><br /></div><div>Just before serving, stir in a few handfuls of baby arugula. Stir just until it wilts. Season with salt and pepper before serving.<br /><div style="text-align: justify;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUTqnm7S_F5RgBRbLHgrV0bSH4VNKu4zxd8i_Wl70ceFfAxG1nMn4oLoOMXQBivUWW-ubmSzGix61Dql89egrRmbd8bypp52ov-YQJQl8bDP_uiBHT9SDgJ3AXwyb6w3RHGgG8g/s1600-h/DSC04941+(Large).JPG"></a><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTqPA5baopy8bF41ZAbhLzVxhGWoeWioRLn1YEOTg68qzy6mPSgAOGyo1UgRzlnV9sdIhBGg-1g7VFKzQ9D4AjMSSCUwecNTa0OiCDlh3AGP-r8X303lMTcPnGL6rbX__FGYEWpw/s1600-h/DSC04934+(Large).JPG"></a></div>purplecookhttp://www.blogger.com/profile/13799745305473004713noreply@blogger.com1tag:blogger.com,1999:blog-31031723.post-25210826131776489592009-09-23T13:43:00.000-07:002009-09-23T13:43:00.608-07:00Gioia Mozzarella<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqi9q7Q7byJGccWNd2-60VImPTofz7r_cmvfRevViPa8tV3WmRVTiEBYWZLazP4CznkZTM4bmZcFmZg5kNLqPihFHu2M-Y_SP9eaq9LSebl8hVcdt-BGhACemSmOAIyN6xrj4WXQ/s1600-h/closeup+(Large).JPG" style="text-decoration: none;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqi9q7Q7byJGccWNd2-60VImPTofz7r_cmvfRevViPa8tV3WmRVTiEBYWZLazP4CznkZTM4bmZcFmZg5kNLqPihFHu2M-Y_SP9eaq9LSebl8hVcdt-BGhACemSmOAIyN6xrj4WXQ/s320/closeup+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5384396247962565874" /></a><div style="text-align: center;"><br /></div>This mozzarella is a revelation. I was never a fan of fresh mozzarella -- I prefer aged, "stinky"cheeses -- but that changed when I first had <a href="http://en.wikipedia.org/wiki/Burrata">Burrata</a>, fresh mozzarella with a heavy cream center. However, because of the fresh cream, Burrata has a shelf life of about 48 hours, and is prohibitively expensive. (You can find it featured in our <a href="http://purplesnack.blogspot.com/2007/08/summer-feast-we-began-at-downtown.html">summer feast</a> from a few years ago.) When I discovered Gioia's mozzarella-- not Burrata, but almost as creamy and flavorful-- I ate the entire ball before it made it into the fridge. Then I bought another, and made this salad.<div><br /><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoYfDTWC54DjE2gwmXSSXF1uyyfCGvVhZK7vtEzaH9S7HErC0g6d066TFmufJ6kwOkbafOLPs4TcwfMX4QDj5kFC__Lni8ijN6JIr7QumSRNEVfYwhHLA8kViPVmfZVztf9Gvr8w/s320/flower+(Large).JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5384396246482572914" /></div><div><br /></div><div>If you live in the LA area, I strongly encourage you to visit <a href="https://www.gioiacheeseinc.com/">Gioia'</a>s factory in El Monte. If you live in the Bay Area, Berkeley's Country Cheese on Monterey & Hopkins gets a shipment in every other week.</div></div>purplecookhttp://www.blogger.com/profile/13799745305473004713noreply@blogger.com3tag:blogger.com,1999:blog-31031723.post-49977358936691728212009-09-22T11:21:00.000-07:002009-09-22T13:42:40.762-07:00Ocean Perch in Pastis Vegetable Sauce<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBfXRUtpwDZCt1I3RK6KxSuw9t8baf2yZFOoVt3RjLinFU4zlmR67jPtMv67egXJcB_ePzIo52hNmppdCPBIDrUGMT91b_vVd8gdJQz_g-qifiUnN2K8Q4IBeHyTFDxmJYQ_1zkg/s1600-h/DSC04920+(Large).JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP25WybhWFbt-_NNjsdFBdqgOzTzojSGC5owXdAlEacrpZtqkp8HU2q1c1kwb55CxGUW5GlYaYAqWWMFSoQlcTPYZ9BujNWRDfdsfbP8wPMBT4oxoWayPeoWfegHc0oOOVhM4Qog/s1600-h/DSC04913+(Large).JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP25WybhWFbt-_NNjsdFBdqgOzTzojSGC5owXdAlEacrpZtqkp8HU2q1c1kwb55CxGUW5GlYaYAqWWMFSoQlcTPYZ9BujNWRDfdsfbP8wPMBT4oxoWayPeoWfegHc0oOOVhM4Qog/s320/DSC04913+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5384394782236486610" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmus_5gXJpGs99qkW9IIXS0_K6ZEFXisShkhzFmnINoR9u7wYdb6brtcWJga3G_vuww9mN69MN7edmp5FsGBwgTEtOrrt96Xcmj8PiXli2uo01UwjSclVlUSK0vwDjVB6ILC20Wg/s1600-h/DSC04906+(Large).JPG"></a><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWmPrxTheCVeyL4I0ivrmlvbsWbklankxmmOqWiguftimHP00h_GpZSq5ICLy-fWuslYEYHsJXWCepNi4YeagW5mxFt2Sne_QeJaQq-0fR_lpjuSun8airePH_1mzjtEk3aqq_w/s1600-h/DSC04904+(Large).JPG"></a>Any firm white fish would pair beautifully with this intensely flavorful sauce, made of Pastis (Pernod, Ricard, or any anis-flavored liquor), fresh tomatoes, and sliced carrots, and cooked down until thick and substantial. Served with garlic toasts, this makes a healthy and easy one-pot meal. I served a simple gazpacho as a first course; that recipe to come, soon.<div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmus_5gXJpGs99qkW9IIXS0_K6ZEFXisShkhzFmnINoR9u7wYdb6brtcWJga3G_vuww9mN69MN7edmp5FsGBwgTEtOrrt96Xcmj8PiXli2uo01UwjSclVlUSK0vwDjVB6ILC20Wg/s1600-h/DSC04906+(Large).JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmus_5gXJpGs99qkW9IIXS0_K6ZEFXisShkhzFmnINoR9u7wYdb6brtcWJga3G_vuww9mN69MN7edmp5FsGBwgTEtOrrt96Xcmj8PiXli2uo01UwjSclVlUSK0vwDjVB6ILC20Wg/s320/DSC04906+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5384394771179430978" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a><br /></div><div><br /></div><div>You'll need (serves 4):</div><div>4 filets of ocean perch or any firm white fish (even filet of sole would work here, since you don't move the fish around while cooking so it probably won't fall apart)</div><div>3 medium leeks, chopped (you should have about 1c chopped leeks)</div><div>1 medium onion, chopped</div><div>1/2 head garlic, crushed and sliced</div><div>2 jalapenos, chopped</div><div>1 dried chile</div><div>a mix of heirloom and cherry tomatoes, totalling about 1c, cut into large chunks</div><div>3/4c Ricard, Pastis, Pernod, etc.</div><div>1-2c chicken broth or water</div><div>1/2t saffron threads dissolved in 2T hot water (optional)</div><div>2T tomato paste</div><div>4 carrots, sliced</div><div>1/4c basil</div><div>1 loaf bread</div><div>good olive oil</div><div><br /></div><div>Heat olive oil and saute leeks and onions until translucent. Add garlic and jalapenos, saute until garlic is fragrant. Add tomato paste and stir; cook until slightly caramelized. Add Pastis and bring to a boil; boil until reduced by 2/3 and aroma is no longer alcoholic. Add saffron, dried chile, tomatoes and broth. Reduce heat to low and cook until thick, about 30 minutes. Add carrots and cook another 20 minutes.</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWmPrxTheCVeyL4I0ivrmlvbsWbklankxmmOqWiguftimHP00h_GpZSq5ICLy-fWuslYEYHsJXWCepNi4YeagW5mxFt2Sne_QeJaQq-0fR_lpjuSun8airePH_1mzjtEk3aqq_w/s320/DSC04904+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5384394763975494050" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div><br /></div><div>In the meantime, slice bread and fry slices until golden in olive oil. Salt and set aside.</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBfXRUtpwDZCt1I3RK6KxSuw9t8baf2yZFOoVt3RjLinFU4zlmR67jPtMv67egXJcB_ePzIo52hNmppdCPBIDrUGMT91b_vVd8gdJQz_g-qifiUnN2K8Q4IBeHyTFDxmJYQ_1zkg/s320/DSC04920+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5384394793099439586" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div><br /></div><div>10 minutes before serving, salt and pepper fish and lay on top of pan. Cover and steam until fish flakes, about 10 minutes. Serve with olive oil toasts.</div>purplecookhttp://www.blogger.com/profile/13799745305473004713noreply@blogger.com4tag:blogger.com,1999:blog-31031723.post-19176943945003376892009-09-05T14:14:00.001-07:002009-09-17T12:39:54.371-07:00Za'atar Salmon Cakes<div><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg2B6_B9HoQG2wG_t1QF92dX8JdGxVTwnAD5BTpMghxjmPGYUxHVHj9Ht8UXpaRRLiaaXtBF8GkYbiPzmYGApE9CeB0FUfX9LGF_-9ZLUNZY1ZRv7auzeozdIYCl2gICxxs-a-mg/s1600-h/DSC04735+(Large).JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg2B6_B9HoQG2wG_t1QF92dX8JdGxVTwnAD5BTpMghxjmPGYUxHVHj9Ht8UXpaRRLiaaXtBF8GkYbiPzmYGApE9CeB0FUfX9LGF_-9ZLUNZY1ZRv7auzeozdIYCl2gICxxs-a-mg/s320/DSC04735+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5382522712633957058" /></a><br /><div>We often buy too much salmon and have just a bit leftover. Unlike other leftovers, which last up to a week, fish should be eaten within 24-48 hours. I usually flake it in a bowl, add an egg and some breadcrumbs, chopped jalapeno and green onion. This time, I added some <a href="http://en.wikipedia.org/wiki/Za'atar">za'atar</a> and a bit of feta cheese too. The result, served with a bit of leftover homemade salsa and a tomato-feta salad, was delicious.<div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicKg8qp5A3BGuLeh1K6RCcrivNMrBN2lWOb1PmwlDQ_z1fZfomK6-7k4x4mIrODV1EtFv7tsIym9oaAcjKRpqMjkdKFGghyphenhyphen2ocApAAP6Jcsp82arX5J_j5Eu_EDfXkPRg-BuTcuw/s1600-h/DSC04734+(Large).JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicKg8qp5A3BGuLeh1K6RCcrivNMrBN2lWOb1PmwlDQ_z1fZfomK6-7k4x4mIrODV1EtFv7tsIym9oaAcjKRpqMjkdKFGghyphenhyphen2ocApAAP6Jcsp82arX5J_j5Eu_EDfXkPRg-BuTcuw/s320/DSC04734+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5382522701629517522" /></a><br /><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style=""> <span class="Apple-style-span" style="color:#000000;"><br /></span></span></span></div></div></div>purplecookhttp://www.blogger.com/profile/13799745305473004713noreply@blogger.com0tag:blogger.com,1999:blog-31031723.post-78810851771982967602009-09-05T13:46:00.001-07:002009-09-05T16:57:21.597-07:00Shrimp Ceviche with Heirloom Tomato Gazpacho<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3KoIK68caaVcuVvLbKDUdJxzWXnTPAwpIcC77ham3swTls3RU2OzGSeN9f_3ucsx8pmFwga8ULhaKSoWQK19Krh3005j0NvjeTjY9gUMTIcE1_cI270JFjVYEKu9XlcnW3yPalw/s1600-h/DSC04755+(Large).JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3KoIK68caaVcuVvLbKDUdJxzWXnTPAwpIcC77ham3swTls3RU2OzGSeN9f_3ucsx8pmFwga8ULhaKSoWQK19Krh3005j0NvjeTjY9gUMTIcE1_cI270JFjVYEKu9XlcnW3yPalw/s320/DSC04755+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5378136056381301618" /></a><div style="text-align: left;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6iEdm85isI6hhcsGoitu6GVPrz5Vm0BggE0dxRVYwaCi684dfbM69eAuPUVs0AL0Gq2RWxHIf0F8E7jaFz7mzSZRhJlJ6hFxGpd4W36ZLyx0_pIO8jXDJ5tAZVfZMr5kVErze1w/s1600-h/DSC04740+(Large).JPG"></a>This is a great meal to make when it's too hot to cook. The shared ingredients in the ceviche and soup bring them together nicely. If you don't want to use the stove at all, you can make the toasts in a toaster, but they're better fried in olive oil. The combination of ceviche, soup, and toasts is surprisingly substantial.<div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Md2Hdv_YP5NcHBrngj_Q7YaxbSDzMOm6Do8rH1Ok9EMpps8D0fLJ5Tolg5vSUIU_B-qbdNEeW8vJURs69DO3lomuJwxQiDVczgiWZJExE9f7LqepSrWgUm3avTPYp078UUtzoA/s1600-h/DSC04754+(Large).JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Md2Hdv_YP5NcHBrngj_Q7YaxbSDzMOm6Do8rH1Ok9EMpps8D0fLJ5Tolg5vSUIU_B-qbdNEeW8vJURs69DO3lomuJwxQiDVczgiWZJExE9f7LqepSrWgUm3avTPYp078UUtzoA/s320/DSC04754+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5378136046300220578" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></div><div><br /></div><div>You'll need (serves 2):</div><div><i>for the gazpacho</i>:</div><div>2lbs heirloom tomatoes</div><div>1 cucumber</div><div>2 cloves garlic</div><div>1 jalapeno pepper</div><div>small handful cilantro</div><div>1t worcesterchire sauce</div><div>1t red wine vinegar</div><div>a few dashes hot sauce</div><div>1 lime</div><div><i>for the ceviche</i>:</div><div>1/2lb shrimp, preferably fresh</div><div>1 avocado</div><div>a dozen or so cherry tomatoes</div><div>1 jalapeno</div><div>small handful cilantro</div><div>2 limes</div><div><i>toasts</i>:</div><div>a loaf of bread (we used Rosemary Pugliese)</div><div>2 cloves garlic</div><div>1/4 olive oil</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJO8kwfw4jHUQ80OMOTs1cQ-dP8qlyPELPy4wth2IjXRdKt3Oj8vzh6xoS_JJu4hKhXFkBTYq4FN1cr6XYtFM54V5RAdt34p627nArR8eHD6O1oV3XQOG_I3mmCW4kI_C-ELUUuA/s320/DSC04745+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5378135945186851810" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div><br /></div><div>In a food processor or blender, combine all gazpacho ingredients and blend until smooth. Season generously with salt and pepper. Refrigerate.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6e-8rD8liTSJY8AsueWNBvqJ1KYk8IBGDqh_qI_V6M09HL8APiXfhm-wRPCTDIDxQoayy2bMgWra3YCzTaFE3AW_vItjSW1orIxR9O9E-8P049_c3eWYxOi1sBiUvBlAkq3YepQ/s320/DSC04741+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5378135928358633154" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div style="text-align: center;"><br /></div><div>Clean shrimp and chop roughly. Place in a small dish and cover with lime juice, salt, pepper and chopped jalapeno. Stir and let sit until shrimp turns opaque. Add tomatoes, avocado and chopped cilantro. Cover and refrigerate.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6iEdm85isI6hhcsGoitu6GVPrz5Vm0BggE0dxRVYwaCi684dfbM69eAuPUVs0AL0Gq2RWxHIf0F8E7jaFz7mzSZRhJlJ6hFxGpd4W36ZLyx0_pIO8jXDJ5tAZVfZMr5kVErze1w/s320/DSC04740+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5378135922395021538" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div><br /></div><div>Heat olive oil in a heavy skillet. Crush garlic and saute in oil until fragrant. Remove cloves when brown. Fry bread until golden on each side.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1rT0Pdu3LLmK_B9mrjSxuf9U9qcEgabNiCSPo_W7Qrs_ZGnmV5Ak4zOnxS6Erq3ErbyTNi4vlcQth1f7gt-4dQTStngctHEI3pshbYxmnisMAS6-WQFjCeQQZU14WN6XRFqQN6g/s320/DSC04752+(Large).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5378135954560972242" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div><br /></div><div>Serve gazpacho with a dollop of ceviche in center and toasts (and extra ceviche!) on the side.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>purplecookhttp://www.blogger.com/profile/13799745305473004713noreply@blogger.com0